Black Bean Tacos: Take 2

You guys remember a week or so ago when I made Black Bean Tacos and I was contemplating how to make these even healthier AKA not frying them up. I had thought about baking them on a cookie sheet and placing another cookie sheet on top until they were able to hold the “taco” shape.

Well……IT WORKED! I grabbed a cookie sheet and sprayed it with cooking spray. I plopped on 6 corn tortillas and put them in the oven while it pre-heated to 350 degrees. In the mean time I made the black bean part of the recipe. Then, after the tortillas had been in for about 5 minutes, I took them out, placed the black bean mixture on one side of each tortilla then folded the other half of the tortillas over. For the most part, they stayed, but a few I had to hold down while I placed the other cookie tray on top. Plop them in the oven and bake for about 10 minutes. Then take the tray(s) out. You can now take off the top tray. Flip the tacos and bake for another 10 minutes. And there you have it, baked black bean tacos!

Again, you can eat plain or top with your favorite taco item, such as salsa, sour cream, avocado, hot sauce….whatever you’d like!

Hope you enjoy! 🙂

Black Bean Tacos

OMG. This meal is absolutely de-freaking-licious! And pretty simple to make as well!

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WHAT YOU NEED:
-Corn tortillas
-1 Can black beans
-1 Teaspoon cumin
-1 Teaspoon paprika
-2 Tablespoons cilantro
-1/2 Cup chopped onion
-Cooking spray or cooking oil
-1 Cup shredded cheese

Start by draining and rinsing the black beans, then cook in the microwave for 2 minutes. Add the chopped onion and spices then mix up and mash the mixture lightly. Heat up a tablespoon or two of oil (or a spray of Pam) in a large skillet. Place 1 corn tortilla in the hot skillet. Place 1-2 Tablespoons of the black bean mixture on 1 side of the tortilla and top the mixture with a sprinkle of cheese. Use a spatula to fold over the empty side of the tortilla to form a taco! Hold that side there with the spatula until the taco is able to  hold its form on its own. after a few minutes, flip the taco so the other side can cook. *Try to flip the taco over on the unopened side to keep all the contents in* Once you have the folded taco, you should be able to start another one in the skillet as well!
You can serve these tacos with salsa, avocado, sour cream…whatever you like! I ate mine with avocado slices and salsa, delish!

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Some thoughts: The first round of tacos, I used cooking oil, like the original recipe called for. But I thought they looked pretty oily/greasy and wanted to try to be a little healthier. The next round I used cooking spray but found that the tacos didn’t get as crispy as the oil ones did. Anyone have any thoughts on how to avoid the oil? I thought about baking them but you’d have to place a pan or something on top of all the tacos for the tortilla to hold its shape and then also flip them…. Any thoughts or suggestions are welcome! 🙂 Hope you enjoy these as much as I did!